I mean, check out these quotes:
By the early nineteenth century, chef Marie-Antonin Carême, the great codifier
of pastry technique, could claim, “The fine arts are five in number: painting,
sculpture, poetry, music, and architecture – whose main branch is confection.”
“Pastry is the closest thing to architecture in the food world,” says
Paris-based sculptor and food artist Marc Brétillot. “It’s all about
construction.”...Brétillot’s projects have included performance-art pieces
involving live music and chain-reaction machines, inspired by Rube Goldberg,
that open and serve individual bottles of champagne and squirt dollops of icing
When the pastry chef Sébastien Gaudard created a cake called the “Auguste” for
the high-end Paris food emporium Fauchon, he based his approach on field
research. “The first thing I noticed was people tend to buy little cakes rather
than big ones,” he said.
In other words, the “Auguste” is not just a cool object: the design is
intimately married to the taste...Gone are the gratuitous maraschino cherries
and sugar flowers of old; there is coherence between interior and exterior.
It's almost more than I can handle.